Peach Ricotta Cake
1 hour 25 minutes
Seasons and Suppers
A lovely, moist peach cake, full of fresh peaches and made without the need for butter or oil.
2 cups all-purpose flour
1/2 tsp baking powder
pinch of salt
3 large eggs - at room temperature
2 cups white sugar
1 cup ricotta cheese - full-fat recommended
3 large peaches - peeled or not, as you like
Icing / Confectioner's sugar - for dusting
Preheat over to 350 F with rack in the center of the oven. Grease a 9 or 10-inch springform pan and line the bottom with a round of parchment paper. Set aside. *A 9-inch springform is the best option, if you have this size.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Prepare the peaches by peeling, if desired, then cutting 2 of the peaches into cubes and then cut the 3rd peach into slices. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the eggs with the white sugar until light in colour and fluffy, about 3 minutes. Add the ricotta and mix in. Add the flour mixture and mix until combined.
Using a spatula, gently fold in the 2 cubed peaches until combined well with the batter. Spoon the batter into prepared pan and smooth the top. Arrange the sliced peaches on the top of the batter. Scatter some flaked almonds on top, then sprinkle with a bit of brown sugar and pinch of salt.
Bake in preheated oven as follows; for a 9-inch springform pan, bake for 75-80 minutes. For a 10-inch springform, baking time will be shorter, about 60-65 minutes. In all cases, cake should have pulled away from the sides of the pan and the top should be evenly golden. You can test the centre with a skewer to be sure it is cooked in the middle.
Allow cake to cool in the pan for 15 minutes, then run a knife around the outside and carefully remove the outside ring from the springform pan. Allow to cool completely before removing from the pan base.